Tomato Onion Chutney Recipe with Coconut and Mint
In the vibrant tapestry of South Indian cuisine, chutneys play an indispensable role, offering a burst of flavor that complements various dishes. This Tomato Onion Chutney with Coconut and Mint is no exception, blending the sweetness of roasted onions and tomatoes with the refreshing notes of mint and the rich texture of coconut, creating a delightful accompaniment for your meals. Perfect for pairing with soft idli or crispy dosas, this chutney is not just a condiment; it’s an experience that evokes the essence of home-cooked goodness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Onions | 2, medium-sized |
| Tomatoes | 2, medium-sized |
| Green Chillies | 2, roughly chopped |
| Mint Leaves (Pudina) | 10, fresh |
| Fresh Coconut (grated) | 4 tablespoons |
| Mustard Seeds | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | 1 sprig |
| Sunflower Oil | 2 teaspoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 80 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Sugars | 3 g |
| Protein | 1 g |
| Sodium | 50 mg |
Preparation Time
| Stage | Time (minutes) |
|---|---|
| Preparation | 5 |
| Cooking | 10 |
| Total Time | 15 |
Servings
| Number of Servings |
|---|
| 4 |
Instructions
To begin making the Tomato Onion Chutney with Coconut and Mint, start by peeling the outer skin of the onions. Once peeled, gently massage a little oil onto the outer surface of the onions and roast them over medium heat on the stove until the skin becomes nicely charred and blackened. After roasting, allow the onions to cool slightly, then carefully scrape off the charred skin and set them aside.
Next, take the washed and cleaned tomatoes, apply a bit of oil on their surface, and roast them in a similar manner over the stovetop until all sides are slightly charred. Once cooled, peel off the outer layer of the tomatoes and keep them aside.
Now, in a mixer grinder jar, combine the roasted onions and tomatoes along with the roughly chopped green chillies, fresh mint leaves, and grated coconut. Season with salt to taste. Blend these ingredients together until you achieve a smooth paste, then transfer the chutney into a serving bowl.
To prepare the tempering (tadka), heat the sunflower oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and let them crackle. Immediately add the asafoetida and curry leaves, allowing them to splutter in the hot oil. Once fragrant, switch off the flame and carefully pour this hot tadka over the prepared chutney.
Serve this delightful Tomato Onion Chutney with Coconut and Mint alongside warm, homemade soft idlis or crispy tomato dosas, making it an ideal addition to your kids’ lunch boxes or a delicious breakfast treat. This chutney is not just a side dish; it’s a burst of flavor that will leave everyone asking for seconds.
Indulge in the aromatic experience of this Tomato Onion Chutney, and let the flavors transport you to the heart of South Indian culinary traditions! Enjoy the symphony of taste that this dish brings to your table.
